-Waldine Van Geffen VGHC42A
12 oz Fusilli, twist or seashell pasta, cook, drain
1/4 cup Olive oil
1/4 cup Red wine vinegar
1 Lemon, juice of
1/2 cup Pesto
1/2 cup Oil-pk sun-dried tom, sliver
1 cup Fresh or frozen peas
1 Carrot, grated
1/2 cup Toasted almonds, slivered
Salt and pepper to taste
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In a large bowl, combine the oil, vinegar, lemon juice and pesto. Add the pasta and toss to mix. Add the remaining ingredients and toss to mix. Season with salt and pepper. Source: Sun-Dried Tomatoes (wrv)
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